Here’s a hearty, meatless dinner that’s sure to please. Different brands of polenta may thicken differently. If yours seems too thick, simply add water until desired consistency is reached.
Regan Burns Cafiso
|10 brussels sprouts, trimmed and halved lengthwise||3 tablespoons extra-virgin olive oil, plus more for garnish|
|8 small carrots, peeled and trimmed (halved lengthwise if thick)||Coarse salt and freshly ground pepper|
|1/2 acorn squash, cut into 8 wedges||3 cups water|
|1/2 medium red onion, trimmed, root end left intact, and sliced into thin wedges||2 cups whole milk|
|1 firm Bosc pear, cored and sliced into wedges||1 1/2 cups medium-grind polenta|
|3 sprigs rosemary||1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for garnish|
Heat oven to 425 degrees with rack in center. Line a rimmed baking sheet with parchment paper. Toss vegetables, pears, and rosemary (2 sprigs) with olive oil and 1/2 teaspoon coarse salt; season with pepper. Spread in a single layer on prepared baking sheet and roast until vegetables are tender and golden, about 30 minutes, stirring once or twice.
While vegetables are roasting, prepare polenta. Combine water, milk, 1 rosemary sprig, and 1 teaspoon salt in a medium saucepan; bring to a boil over medium high; discard rosemary sprig. Slowly add polenta while whisking to prevent lumps. Cook, stirring constantly, until polenta is thick, about 6 to 7 minutes. Remove from heat and whisk in cheese. Divide polenta between four serving bowls and top with roasted vegetables and pears. Garnish with a drizzle of extra-virgin olive oil, ground pepper, and shaved Parmigiano-Reggiano.
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